Quickly precook the vegetables to draw out some of their liquid and to infuse them with flavor.
- Saute tender vegetables like onions, mushrooms, peppers and fennel.
- Steam-saute hard vegetables like broccoli, carrots, cauliflower and asparagus. (To steam-saute, heat a pound of prepared vegetables with 1/3 cup of water, 2 teaspoons olive oil and a scant 1/2 teaspoon salt over high heat in a covered skillet. Cook until vegetables are tender and liquid has almost evaporated, about 5 minutes. Remove lid and continue to cook until vegetables start to saute.)
- Broil zucchini, yellow squash and eggplant that's been tossed in olive oil, salt and pepper on the rack closest to the broiler until spotty brown on both sides.